1. Put the ingredients, up to and including the cardomon pods in a large bowl and mix with a wooden spoon. Put the rest of the ingredients in a processor until blended and frothy. Pour liquid over the dry ingredients. Mix well until moist. Cover and leave overnight.
2. Spoon the mixture into one 2.5 pint pudding basin and one 1.5 pint pudding basin, well buttered. Fill to within 1cm of the rims. Tie an oiled square of baking parchment over the top of each pudding using string around the rim. Use extra string to make a lifting handle.
3. Put the basins in saucepans and pour in boiling water to come half way up. Cover and bring back to the boil. Reduce the heat to maintain a steady simmer and steam the large pudding for 4 hours and the small one for 2.5 hours keeping the boiling water topped up.
4. When the puddings are cooked remove from pans and allow to cool completely. Then wrap them, basins and all, in fresh baking parchment and foil.
5. On Christmas Day steam the puddings again as follows:- large pudding for 1.75 hours and smaller pudding for 1.25 hours.
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